Cooking School Chef

Harmons•Salt Lake City, UT

5d•Onsite

About The Position

The Cooking School Chef serves as a Harmons brand ambassador, building foodie culture by teaching customers recipes, skills, and techniques for preparing meals at home with products, tools, and ingredients sold by Harmons. The position manages the Cooking School department under the direction of the Store Director, working closely with the Cooking School Coordinator and overseeing the Cooking School Instructor Sous Chef. The Chef teaches hands-on demonstrations and chef’s table classes, hosts private events, and caters on- and off-site special events and banquets. The role also develops recipes, markets Harmons products, and works to improve the Cooking School’s performance and sales while meeting inventory, budget, safety, sanitation, and productivity standards. The work is generally performed in a safe and comfortable store environment, with possible frequent exposure to hot, cold, and wet conditions. The position involves standing, walking, and bending throughout the workday, as well as handling objects weighing up to 50 pounds. Weekend, evening, and holiday availability is required.

Requirements

A two-year college or technical school degree in culinary arts, or a combination of education, experience, and training that provides the required knowledge, skills, and abilities.
Current TIPS Certification and Food Handler’s Permit.
Broad knowledge of food, quality ingredients, food preparation, knife skills, cooking techniques, culinary sanitation and hygiene, kitchen safety, and food presentation.
Ability to multitask while teaching.
Experience catering private events and medium- to large-scale banquets.
Ability to prioritize tasks, maintain focus while multitasking, and balance friendliness with efficiency.
Ability to interpret policies and procedures.
Strong organization and planning skills.
Strong verbal and listening skills to communicate effectively with diverse groups.
Ability to handle conflict professionally and appropriately.
Ability to accept constructive review and be accountable for personal and team success.
Ability to make logical, significant decisions using recognized skills and techniques.
Integrity, a positive attitude, a mission-driven and self-directed approach, passion for Harmons’ and the Cooking School’s missions, and commitment to collaborative work.
Continually demonstrate a product-minded, customer-minded, personnel-minded, detailed, consistent, and forward-focused approach.
Ability to work weekends, evenings, and holidays.
Ability to grasp, push, pull, carry, stoop, twist, crouch, and reach; perform repetitive-motion tasks requiring eye, hand, and foot coordination; hear and respond to customer inquiries; stand, walk, and bend throughout the workday; and maneuver objects weighing up to 50 pounds.

Responsibilities

Manage the operations of the Cooking School department under the direction of the Store Director.
Ensure the Cooking School is clean, well-maintained, and meets company appearance standards.
Work with the Cooking School Coordinator to oversee business and front-of-house operations.
Oversee, train, and guide the Cooking School Instructor Sous Chef.
Set the pace of the Cooking School under the direction of the Store Director and VP of Marketing.
Teach hands-on demonstrations and chef’s table classes, host private events, and cater on- and off-site special events and banquets while providing excellent customer service.
Develop recipes for use in the Cooking School and elsewhere within Harmons.
Work to improve Cooking School performance and sales.
Market and sell Harmons products effectively.
Complete assigned tasks efficiently and promptly.
Stay within inventory and budget projections and contribute to company gross profit goals.
Set a professional and positive example for others.
Communicate and work closely with the Cooking School Coordinator; communicate openly and frequently with the Store Director.
Maintain company standards for safety, sanitation, and productivity.
Prepare and submit requested reports regarding Cooking School performance.
Mentor and provide feedback to the Cooking School Instructor Sous Chef and student interns, and complete necessary paperwork.
Perform other job-related duties as assigned.